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Pheasant Tetrazzini

People who hunt always are looking for new recipes. Cookbooks are a good place to start. And then, there’s the Internet. But the best recipes are those that come another hunter.

Recently, Doug Huber, loan officer at Harwood State Bank in Harwood, N.D., gave me a call to ask about my baked pheasant with wild rice dressing recipe. During the course of our conversation, Doug, a UND graduate, longtime reader of the Herald and avid hunter, told me about a pheasant recipe that he uses a lot.

Doug said he’s not quite sure of the pheasant Tetrazzini recipe’s origin other than his brother gave him one many years ago, and he had “kind of tweaked it here and there to come up with what I have now.”

I asked Doug if he would share the recipe, which follows, and he obliged. I haven’t tried the recipe yet, but from the looks of it, it’s something that’s right up my alley.